Iogurte probiótico à base de frutas exóticas de Laranjeiras do sul/PR
Year: 2018
Type: dissertation
Abstract: Growing the search for a healthy diet, the basis of functional foods. Within the functional food group, the most important are probiotics, made with live microorganisms, which, when eaten regularly in adequate amounts, result in health benefits. Studies suggest that probiotics should be present in the daily portion in the range of 108 to 1010 CFU. However, due to the diversities, there may be losses of viability of these, which has raised the search for tactics for maintenance, such as the addition of prebiotics, defined as nondigestible carbohydrates that when added to the products favor the multiplication of probiotics. Thus, the presence of fruit pulp may increase nutritional and functional aspects of the food, especially the content of prebiotic fibers. Chia seed (Salvia hispanica) has become known for its health benefits due to its high content of dietary fiber, protein and essential fatty acids such as omega-3 and omega-6. Thus, the objective of this study is to develop yogurt with functional properties based on strawberry and chia seed. A central composite design was used to evaluate the effect of chia concentration and strawberry concentration on lactic acid and bifidobacteria counts and on various nutrients and properties of probiotic yoghurts, including sensorial acceptance. It was verified that the addition of chia in the yogurt increased the contents of the evaluated compounds: protein, total lipids, total and defatted dry extract, ashes, dietary fiber, polyunsaturated fatty acids, in particular omega-3 and the content of important minerals. With regard to the sensory analysis of yogurts, it was verified that the acceptance was proportional to the addition of strawberry and inversely proportional to the addition of chia and that the yogurt containing chia, better evaluated, was the formulation containing 6% of chia and 12% of strawberry, having an acceptability index greater than 70%.
Source: Americanae (AECID Library)
Author: Jussara Kowaleski
Language: French
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W2949166928